Category Archives: Recipes

Cabbage & potatoes with smoked ham adapted from The Joy of Cooking Reminiscent of a New England boiled dinner — perfect for the week of St. Patty’s Day! Bring to a boil in a large pot: 1 gallon water (16 … Continue reading →

Root Parade! an Oakhill Organics ‘original’ recipe This dish was named when we were buying local veggies at the Bellingham Food Co-op several winters ago. Most of what was local that time of year were root vegetables, so we filled … Continue reading →

adapted from Farmer John’s Cookbook Our laying flock has already increased its egg output in response to longer days and warmer temperatures, thus this recipe seems highly seasonal to us right now. You can find locally grown eggs & mushrooms … Continue reading →

adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables mushrooms, washed and sliced fresh linguini or other thin pasta (in quantity suitable for your party) butter chopped leeks (as many as you like — try using the entire share’s … Continue reading →

This has been our favorite soup this fall — we love how it’s comfortingly creamy yet slightly spicy. In a stockpot or deep saucepan, sauté an onion or two in butter or oil. (I like to add shallots as well … Continue reading →

Pumpkin pie from scratch Begin by cooking your pumpkin. We described several weeks ago our favorite method: baking whole until tender, then scooping out seeds and peeling off skin once cooled (for more details, check our blog recipe archive). Here’s … Continue reading →

Some more info regarding two of Summer Week 18’s veggies … Cooking with pie pumpkins Baked goods made from real pumpkins have a simple, not-too-sweet flavor. To use your pumpkin, you’ll first need to cook the pumpkin meat. Here’s a … Continue reading →

Buttercup squash, Japanese style from From Asparagus to Zucchini Bring several inches water to boil in a saucepan; cube and add one squash, leaving the skin on. Add more water to cover if needed. Bring to boil again, reduce heat … Continue reading →

A CSA member from the coast passed on some of her favorite sauces for dressing the veggies: Cheese sauce for Veggies (She puts this on Cauliflower) Mix together: 1/3 cup mayonnaise or salad dressing 1 tsp. prepared mustard onion flakes … Continue reading →

adapted from The Joy of Cooking Preheat oven to 375°F. Trim and blanch two medium fennel bulbs. Cut lengthwise into ¼-in-thick slices. Brush a baking pan with olive oil. Arrange fennel slices in a single layer in the pan and … Continue reading →